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Effects of the high pressure of homogenization on some spoiling micro‐organisms, representative of fruit juice microflora, inoculated in saline solution
Author(s) -
Bevilacqua A.,
Costa C.,
Corbo M.R.,
Sinigaglia M.
Publication year - 2009
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.2008.02527.x
Subject(s) - food spoilage , bacillus coagulans , lactic acid , food science , lactobacillus plantarum , bacteria , lactobacillus brevis , biology , biopreservation , yeast , inoculation , microbiology and biotechnology , homogenization (climate) , microorganism , lactobacillus , chemistry , fermentation , biochemistry , horticulture , biodiversity , ecology , genetics
Aims: This study was aimed to investigate the effects of a high‐pressure homogenization (HPH) treatment on some micro‐organisms, involved in the spoilage of fruit juices. Methods and Results: Lactobacillus plantarum , Lactobacillus brevis , Bacillus coagulans cells, Saccharomyces bayanus , Pichia membranaefaciens and Rhodotorula bacarum were separately inoculated in a saline solution (0·9% NaCl); the initial inoculum was ca. 5 log CFU ml −1 . Then, the samples were processed through a homogenizer at 10–150 MPa for 1, 2 or 3 times. Yeasts were completely inactivated at 50–110 MPa with a single pass treatment, while lactic acid bacteria counts were reduced to approximately 1 log CFU ml −1 after a three‐steps HPH processing. Conclusions: Yeasts were the most sensitive micro‐organisms, followed by B. coagulans . On the other hand, lactic acid bacteria appeared resistant to HPH. Significance and Impact of the Study: The results of this study provided some useful information on the susceptibility of microflora of juices to homogenization; moreover, they suggested that HPH could be used successfully to inactivate yeasts.